Bela čorba is a traditional soup that's popular in Serbia. It's made with a combination of chicken breast meat (locally called belo meso), eggs, potatoes, onions, flour, carrots, parsley, and seasonings. Some versions also include a scoop of sour cream that's added to the plate when the dish is served.
This soup is traditionally eaten as a first course, but during the summer it can also be served as the main course for lunch. If it's prepared as the main course, the dish will contain more potatoes and it will usually be served with a fresh cabbage salad on the side.
MAIN INGREDIENTS
Pasulj is a popular Serbian bean soup that is traditionally prepared with white beans. The beans are usually simmered with sausage, bacon, or ham, and vegetables such as onions and carrots. Paprika, bay leaves, and garlic are commonly used as seasonings in the soup.
Pasulj is a typical representative of Serbian comfort food, and it is also very popular throughout the Balkans, especially in the neighboring countries. It is recommended to serve the dish with some crusty bread or sliced raw onions on the side.
MOST ICONIC Pasulj
Čorbast pasulj is a popular Serbian dish made with soaked beans, onions, carrots, paprika, garlic, and bay leaves. Dried or smoked meat and ribs are common additions to čorbast pasulj in order to make it more flavorful and to give the dish a fragrant, smokey aroma.
This bean stew is typically flavored with parsley and pepper after it has been cooked. When served, it is recommended to pair it with various cuts of meat or meatballs. Čorbast pasulj was a staple dish in the Yugoslavian army due to ease of preparation and its nutritive value.
MOST ICONIC Čorbast pasulj
Škembe čorba is a traditional soup made with a combination of tripe (usually pork or beef), onions, garlic, tomato sauce, bacon, and additional seasonings such as red pepper, black pepper, parsley, and bay leaves. The preparation process is notoriously long: tripe is first cooked separately for at least four hours, cut into thin strips, and then cooked again with the rest of the ingredients. Škembe čorba is typically served with vinegar, sour cream, and warm bread on the side.
It also pairs well with seasonal salads. Due to the long preparation process and the strong aromas of tripe, this dish is nowadays mostly found on the menus of traditional restaurants.
Čorba od spanaća is a traditional soup originating from Serbia, although nowadays it is quite common throughout the Balkans. The soup is prepared with pork fat, spinach, onions, garlic, flour, water, and milk. In order to prepare it, the spinach is cooked and set aside.
The lard is placed in the pot with the onions and garlic, which are then sautéed. Flour is then lightly fried in the pot, followed by milk and spinach, and the concoction is slowly simmered until the soup thickens. When served, čorba od spanaća is usually enriched with the addition of a spoonful of sour cream.
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